Elegant Vineyard Selections

Chef: Dino D'Orazi Restaurant: La Pentola, Zurich

Ingredients for 4:

4 beef filet medallions, 200g each

80g butter

1/2 liter meat broth

120g carrots

120g leeks

120 pearl onions

Small bundle of fresh rosemary, tarragon, and sage sprigs

20g fruit chutney

10g mustard seeds

2 ripe tomatoes

Salt and pepper

Preparation:

Heat 40g of butter in a low pan and brown the meat on both sides for a couple minutes

Place the meat broth in another pan and add the vegetables diced, the mustard seeds, and the bundle of herbs

Lay the browned meat on the bottom of the pan and cook for 8 minutes covered

Remove the medallions and vegetables and keep warm

Dice the tomatoes and add them to the pan

Dice the fruit chutney and add to the pan and cook for a couple minutes until the sauce has thickened

Remove the pan from heat and stir in remaining butter

Serving: 

Each plate: Arrange the vegetables in the center and cut the medallions to highlight the pink meat inside and thus, a filet perfectly cooked

Pour two tablespoons of sauce over the meat and sprinkle with a few drops of Traditional Balsamic of Modena and serve.